• RICETTE

Esecuzione della ricetta

Wash and dry the fresh peaches, cut them into quarters without removing the skin.

Heat the fry pan over high heat.

Season the peaches with salt and pepper, sprinkle with olive oil and bake in a hot frying pan. For a few minutes until they change color.

Put the roasted peaches in the salad bowl.

Put the honey, the balsamic vinegar, the salt, the balsamic cream in a bowl. Mix and put the peaches.

Let them cool for a while.

Heat a pan and without fat put the nuts, hazelnuts, pumpkin seeds and walnuts to cook for a few minutes. We leave them aside.

Put the rochet salad on a plate.

Put the blue cheese in the salad.

Place the roasted peaches all around in the salad and garnish with a little balsamic cream.